My favorite way to cook jackfruit would have to be with some sort of flavorful sauce. The jackfruit absorbs the flavor profile of the sauce and the texture of the jackfruit is very similar to a pulled meat. Tortillas are a great vehicle for eating jackfruit; just another reason for more tacos in your life! I think you are really going to like these Jackfruit Tacos with Rice.

The jackfruit is simmered in an easy to make red chile sauce. This basic red chile sauce is elevated with the addition of blood orange juice, which are in season right now. The sauce is seasoned with a tiny pinch of cinnamon and a clove, which are traditional in Mexican cooking.

To make the jackfruit tacos more of a meal, a simple Arroz Blano {Mexican White Rice} is made to accompany the jackfruit. I usually prefer brown rice over white rice, but whenever I am making anything inspired by Mexico, I always gravitate to white rice. Plus, in this recipe I think that the white rice pairs nicely with the jackfruit.

To serve the tacos, warm up corn tortillas on a warm comal or cast iron skillet. I topped the tacos with quick pickled red onions and chopped cilantro. Diced avocado would also be a great taco topping.

Make these Jackfruit Tacos with Rice on your next taco night! If you do, let us know by snapping a photo on Instagram using #thymeandlove or by leaving a comment!

Yield: 4-6 Servings

Jackfruit Tacos with Rice

Jackfruit is simmered in a flavorful red chile and orange sauce. Mexican white rice accompanies the jackfruit in these delicious and filling tacos! Also GF!

Prep Time20 minutes

Cook Time50 minutes

Total Time1 hour10 minutes

Ingredients

For the Jackfruit in Chile Sauce:

4 Guajillo Chiles, seeds and stem removed

1 1/2 Cups Water

Zest and Juice of 2 Large Blood Oranges

2 Large Garlic Cloves

2 Tsp Maple Syrup

Tiny Pinch of Cinnamon

1 Clove

1 Tsp Mexican Oregano, crushed between your fingers

Sea Salt to taste

1 1/2 Tbs Grapeseed Oil

2- 20 Ounces Cans Jackfruit in brine, drained and rinsed

For the Mexican White Rice:

1 Cup Long Grain White Rice

1 Tbs Grapeseed Oil

1 Small White Onion, Finely diced

1 Garlic Clove, minced

2 Cups Water

Salt to taste

For the Picked Red Onions:

1 Large Red Onion, thinly sliced

I Jalapenos, sliced into rounds

2/3 Cup Orange Juice

1/2 Cup Lime Juice

1 1/2 Tsp Sea Salt

For Serving:

Corn Tortillas

Chopped Cilantro

Instructions

First make the pickled red onions:

In a glass jar add the sliced red onions, sliced jalapeno, orange juice, lime juice, and salt. Store in the fridge until ready to serve. They can be made a few days in advance.

For the Jackfruit in Chile Sauce:

In a small saucepan add the seeded chiles and cover with the water. Bring to a boil then reduce heat to low and simmer until the chiles soften, about 10 minutes. Drain the chiles, reserving the soaking liquid. Transfer the chiles to a blender.

Add the blood orange zest and juice, garlic cloves, maple syrup, cinnamon, clove, Mexican Oregano, and pinch of sea salt. Blend until smooth. If you need more liquid, add in a little bit of the reserved soaking liquid. Using a fine mesh strainer, strain the sauce into a bowl. You should have about 1 1/2 Cups Sauce. Set aside until needed.

In a large deep sided skillet, heat the grapeseed oil over medium hight heat. Add in the jackfruit and cook 4-5 minutes, stirring a few times.

Pour in the reserved chile sauce and stir. Bring to a simmer then reduce heat to low. Simmer for 20 minutes, stirring once in awhile.

After the jackfruit has simmered, carefully use a fork to shred the jackfruit. It should come apart fairly easily.

Continue to cook until the jackfruit has absorbed all the sauce, about 5 more minutes. Season for salt and pepper to taste.

For the Mexican White Rice:

While the jackfruit is cooking, make the rice. Add the rice to a bowl and cover with hot water. Let the rice soak for 5 minutes. Drain the rice using a fine mesh strainer and rinse with cold water until the water runs clear. Make sure to drain all the water from the rice.

In a saucepan, heat the oil over medium heat. Add the onion and saute for 3-5 minutes until softened. Add in the rice and saute for 2-3 minutes, until the rice turns a milky color. Add the garlic clove and cook another 30 seconds.

Pour in the water and bring to a boil. Once boiling, stir the rice once then cover the pot and reduce heat to low. Cook for 15 minutes, or until the rice is tender and all the water has been absorbed. Turn off the heat and fluff with a fork. Add salt and Pepper to taste.

For Serving:

Heat the corn tortillas over medium heat until pliable. Keep the tortillas warm in a tortilla warmer or in a folded kitchen towel. I usually plan on 3 tortillas per person.

Serve the jackfruit along with the rice and corn tortillas, pickled onions, and chopped cilantro.